Shrimp Curry

You know how they say sometimes you can't go home again? Well this recipe is sort of like that. Sometimes the food you remember from childhood just isn't as good now. I remember this Shrimp Curry being sort of a fancier dinner in our house & really our only experience with "curry." Now after eating more Indian food this recipe tastes quite bland & I realize how far from real curry it is. Matt added a little hot sauce & declared it really good. I think actually with a bit of tweaking it could be very good so I'll have to work on this basic recipe.

(it did look exactly as I remembered)

4 T butter
1 onion chopped
1 clove garlic, minced
1/2 apple, peeled & finely chopped
1/2 C celery, diced
1 T chopped green pepper
1 1/2 C tomatoes, seeded & chopped
2 C cream
1 T curry powder
2 lbs shrimp, peeled
salt & pepper
pinch of sugar

In a large skillet with high sides melt 2 T butter over med-high heat. Add onion, garlic, apple, celery & green pepper & sauté for 5 minutes. Add tomatoes & cook another 5 minutes. Add cream & curry powder & simmer until reduced slightly.

While the sauce is reducing, melt 2 T butter in a skillet over med-low heat. Add shrimp & cook until pink.

Add shrimp to sauce & season with salt, pepper & a pinch of sugar.

Serve over rice.

Serves 4

My mom gave me this recipe & I don't know where she got it from.